Recipe XVI [Q14]. One should take fresh milk, and add bits of wheaten
bread and beaten eggs and ground saffron, and let it cook until it
thickens. Then take it up, and put in butter, and sprinkle it with
powdered cinnamon when it is put in a dish. Then one may eat it.

Recipe VI [W59]. One should take cloves and nutmeg, cardamom, pepper,
ginger, and all of equal weight; and as much cinnamon as there is of
all the others, and add as much toasted white bread as there is of the
others, and grind it together, and blend it with strong vinegar. And
place it in a cask. It is called the lords' sauce, and it is good for
half a year.

Recipe VII [W71]. And when you want more, then one should boil this
sauce on the coals. Take larded game and roasted harts, and cut them in
broad pieces. When the sauce has cooled off, one should place the game
in it and a little salt. It keeps well for three weeks. In this way one
may keep good hart roasts if one cuts them into pieces. This is the
best sauce that the lords have.